Quinoa Tabouli

To make tabouli gluten-free, I use quinoa instead of bulgur. It’s more delicious that way, if more expensive! I love the texture of little bitty quinoas, with their little bitty tails.

1 cup dry whole quinoa
1 1/2 cups water
1 tsp salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper, to taste

4 green onions, finely minced (whites and greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 tbsp dried mint)
2 medium ripe tomatoes, diced
1 medium cucumber, seeded and diced
Optional: 1/2 cup cooked chick peas

Cook quinoa in boiling water in a rice cooker or saucepan until water is absorbed and quinoa is tender. Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.

About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold.

Cool Curried Quinoa Salad

On to the healthy recipes, the ones you can make a meal of rather than a dessert! This is a yummy summery salad. Quinoa costs an arm and a leg, but it’s really, really good for you. And filling and whatnot.

1 3/4 cup quinoa
3 1/2 cups hot vegetable (or chicken) stock
4 tsp curry paste
1 tbsp minced ginger

1/2 cup each fresh, chopped coriander and parsley
1/4 cup lemon juice
2 tbsp vegetable oil
2 cloves garlic, minced
pinch of salt

3 green onions, chopped
1 6” chunk (or more) cucumber, diced (and seeded, if necessary)
1/2 a red or yellow pepper, seeded and diced
1/2 cup raw snow peas, chopped in bite-sized pieces
1/2 cup slivered almonds, lightly toasted
1 small to medium carrot, peeled and grated

In saucepan or rice cooker, combine stock, curry paste, and ginger. Add quinoa and cook until liquid is absorbed and the disturbing little curlicues in the quinoa have emerged. Let cool; fluff with a fork.

In a large bowl, whisk coriander, parsley, lemon juice, oil, garlic, and salt. Stir in cooled quinoa, green onions, cucumber, red pepper, snow peas, and 1/4 cup of the almonds. Toss to coat.

Serve cold, topped with grated carrot and remaining 1/4 cup almonds.